Citric Acid Free Honey & Apple Cider Glazed Pork Tenderloin
Pork tenderloin has a reputation for being a dinner-party showstopper, and this glazed version absolutely delivers on that promise. The real win here is the glaze — raw honey, apple cider vinegar, coconut aminos, and fresh ginger come together into something sticky, fragrant, and deeply savory without a single citrus ingredient in sight. That matters more than it sounds, because so many bottled sauces and marinades sneak in citric acid as a preservative, making a dish like this surprisingly tricky to pull off safely from a store-bought shortcut. Building the glaze from scratch on the stovetop takes just a couple of minutes and gives you total control over every ingredient. A quick sear in coconut oil locks in a gorgeous crust before the oven does the heavy lifting, and the arrowroot starch keeps the glaze glossy and clingy rather than watery. Resting the meat before slicing is the small step that makes every medallion juicy all the way through. Scatter on some fresh thyme at the end and you've got a plate that looks and tastes like you put in far more effort than you actually did.
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 lb / 450g)
- 1 tbsp coconut oil
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp garlic powder
For the glaze
- 3 tbsp raw honey
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin completely dry with paper towels. In a small bowl, stir together the salt, turmeric, ginger, and garlic powder, then rub the mixture evenly over all sides of the tenderloin.
- 2
In a small saucepan, whisk together the honey, apple cider vinegar, coconut aminos, and fresh ginger over medium heat. Bring to a gentle simmer, then whisk in the arrowroot starch. Cook, stirring constantly, for 1–2 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside. Reserve 2 tablespoons of the glaze in a separate small bowl for finishing — do not use this reserved portion on the raw pork.
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